(This recipe was tested on & approved by Cooke Canyon Hunters)Pheasant breast & thighs Onion ... dicedMushrooms ... slicedPheasant or Chicken BrothFlourJohnnie's SeasoningGarlic powderPepperSour CreamEgg NoodlesRemove bones & cut pheasant breasts & thighs into bite size piecesDredge pieces in flour, seasoned with garlic powder, pepper & Johnnie's seasoning.Add oil to fry pan, brown pheasant a little at a time.Place all browned pieces to a deep casserole dishSaute onion & mushrooms until just softened, pour over pheasant Add just enough broth to come to the top of other ingredientsBake covered for about 1 1/2 hours ( or until tender)at 350 degrees.About 15 min before end of baking time ... cook your noodlesStir in sour cream just before serving over the noodles.